Skip to main content

Kitchenuymics: [Science] How do you...?


What is  your method for cooking?
Apart from wielding a spoon 🍽, what is the best way to approach a dish? 😁

In my limited experience, I can only think 🤔 of 3 ways:
-------------------------------------------------------

By calculation
  • You are the systematic researcher. 🔍
  • You're one to pore over a variety of FoodTube videos until you settle for the perfect recipe resource.  Or if your mother gave you her precious & thick recipe notebook, you sift through it until you find THE one!  
  • You then follow a l l the steps to the very last comma and dot.
Is it safe to say every kitchen fledgling begins like this?

By serendipity
  • You are the eccentric inventor , who adds into the pot just about anything! 
  • And zip-zap 🗲, by chance some unique and delicious, and hopefully, fine-looking, concoction comes out from your food experiment.
    (Oh, lucky you!)
  • You are somewhat of an adventurer, like Indiana Jones, who just wings it every time; trusting that your gut, literally, and your fancy will take your food and taste buds to an exciting journey!
For the skilled masters and for the truly brave ones who just, you know, dare to taste out of the box!

By combination
  • The combo blends together the best of both of both worlds! ☯
  • Prep the basics of the dish first and then a little twist here and there, add a few secret ingredients, and voila! your very own version of the dish.
A good place to be - basics and some imagination!
-------------------------------------------------------

Which one is your method?
Or do you have another one?  Do tell!



Comments

Popular posts from this blog

Creamy Miso 🥣

I hated miso soup. And then I loved it ever since. This comfort soup may have a slight tangy taste depending on what type of miso is used. My hubby does not like a hint of sour/tangy stuff. To discover that milk could be added to spin off the taste was a welcome revelation!!! The aroma and taste always takes me back to my days in Japan. My very 1st sip of miso soup was at the canteen of an all-ladies dorm during my very 1st work trip in beautiful Tamagawa prefecture. It was my 1st time away from my motherland, and 1st time to experience winter, at that. To say that I was in a state of culture shock is an understatement. I loved soft fluffy Japanese rice. The roasted flaky saba fish. Ramen noodles. Crunchy karaage. Not miso soup though. I hated miso soup. But that fateful cold night, I have just reached "home" from the 10-minutes trudge from work. A quick change to warmer clothes, I was immediately at the dinner table. The warm soup felt grudgingly comforting. The next spoonf...

Black Pepper Chicken Easy!

Fast and furious. 😜 Be inspired by those cooks who masterfully wield their woks hawker style, and serve up your dish hot & pipin' in just a few. Easy, fast, and packed with flavor! Ingredients (by order of use): 250g chicken, diced about 2cm. Cornflour dash of salt & pepper. Marinate for 20minutes. 1 tablespoon of coarsely pounded black peppercorn 40g of butter A tbsp of.cooking oil 1 medium size red onion (optional) A bunch of curry leaves (optional) 1.5 tablespoons of oyster sauce 0.5 cup of water 0.5 teaspoon of salt 1/4 teaspoon of sugar 4 stalks of spring onion (optional)  1 tablespoon of premium dark soy sauce 2 tablespoons of Chinese cooking wine (Shaoxing Huatiao wine) Tip(s): add cornstarch solution, (a tsp of conrstarch to a tsp of water), this helps thicken sauce if you've somehow added too much water). 😁 💡 Inspired by:  Spice n Pans Black Pepper Chicken

perfect fried rice

Batch 1: cook meat sliced to thin cubes (4 pcs pork shoulder or chicken gillet) Batch 2: 1 carrots minced 5 garlic minced 1 onion diced Batch 3: 3 eggs beaten cooked meat in bite-size Batch 4: 7 cups old rice - chilled and clumps separated 2 1/2 tbsp soy sauce 2 tbsp fish sauce 1 tsp mirin 1 tsp sesame oil Add seasoning, to taste: Pepper red chili flakes - optional Add Toppings: 1 green onion, thinly slice You can also add: roasted nuts, sliced pineapples Instructions: In a wok, put 2 tbsp oil then cook and set aside each batch (batch 1 to batch 4) Tips: Use the WOK. Use high heat.  🔥 The thinner the meat slice, the quicker & better cooked it will be. Do not put so much rice at 1 go.  This keeps the wok really hot. Do not put so much sauce or rice will get sticky; you can always add more at the end to taste.